Our favorite version of the Southern classic, freshened up with herbs and sweet onion.
1 pound chicken breakfast sausage, such as Double DD Meats
½ cup chopped sweet onion
⅓ cup all-purpose flour
4 cups whole milk
1 tablespoon chopped parsley leaves
½ teaspoon seasoned salt
2 teaspoons ground black pepper, more to taste
1. Break sausage into small pieces with a spoon and cook in a single layer in a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Add the chopped onion and continue to cook until onion is translucent and lightly browned.
2. Reduce the heat to medium-low. Sprinkle in the flour and stir to incorporate with the sausage, onion and pan drippings. Stir mixture and cook for another minute or so, then pour in the milk, stirring constantly until mixed.
3. Cook the gravy, stirring frequently, until it thickens. (This may take 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in ½ cup of milk or more if needed. Taste and adjust seasonings, then add chopped parsley. Spoon over warm split biscuits to serve.
There is something soul-soothing about a campout: The woodsy, smoky smell of the campfire and hearty meals cooked over the open flame. This week’s box evokes that same cozy, inviting feeling with a classic camping breakfast starring hot, fluffy biscuits topped with sausage gravy, farm fresh eggs, homemade jam and an array of beautiful late summer produce including sweet red peppers, French fingerling potatoes and the first of the apples from the orchard. Finish off this leisurely weekend feast on a sweet note with warm baked apples or a locally-crafted s’mores chocolate bar.
Here are a few recipe ideas for the week:
F&L Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Our favorite version of the Southern classic, freshened up with fresh herbs and sweet onion.
Rosemary Roasted Potatoes
Easy to prepare ahead, these fragrant potatoes are excellent served at room temperature.
Vegetable Scramble with Mushrooms
Earthy mushrooms and fresh vegetables elevate farmstead eggs in this stunning scramble.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done the day ahead and chilled until ready to bake.
A true fall classic, this beautiful dessert gets a fresh twist courtesy of our dried cranberry and walnut-kissed cinnamon filling.